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Quicky Mole

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A traditional mole sauce can take at least a day to make with all of the amazing chilis and spices. I wanted a super fast vegan version that had a lot of the same flavors (almonds, raisins, chilis). It goes great with a batch of Pennsyltucky Tacos.

Quicky Mole

2 Tablespoons Olive Oil
Small onion, chopped
2 garlic cloves, chopped
1/4 Cup sesame seeds
1/4 Cup tahini
1/2 Cup almond butter
1/2 Cup Raisins
1 tomato, chopped
1 teaspoon salt
1 teaspoon coriander
2 teaspoons cumin
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon powdered clove
1 small chipotle in adobo sauce
1 Cup water of vegetable broth
1 oz bittersweet chocolate

In a 1 quart sauce pan, saute the onions in the olive oil over medium heat until translucent. Add the garlic and sesame seed and stir for a minute. Then add the tomato, chipotle and raisins. Lower heat just a bit to allow the chopped tomato to release some of its juices for a couple of minutes.

To the simmering mole add the tahini, almond butter, and spices. Stir to combine and add 1 cup water and bring back to a simmer.

Add the chocolate and stir until it’s melted then use an immersion blender and pulse until the mole is thick and smooth.

Cover and turn the heat to very low for at least 10 more minutes. Serve warm or save in refrigerator for up to 3 days.

About trueindigo

vegan, runner, blogger, mom, model, artist, tarot reader.

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